• 2022年英文文章发表情况：

1.Yang S, Fan W, Xu Y. Melanoidins present in traditional fermented foods and beverages[J]. Comprehensive Reviews in Food Science and Food Safety, 2022, 21(5): 4164-4188.

2.Li Y, Zhang R, Wang C, et al. Oligomeric interactions maintain active‐site structure in a noncooperative enzyme family[J]. The EMBO Journal, 2022, 41(17): e108368.

3.Wu L, An J, Jing X, et al. Molecular Insights into the Regioselectivity of the Fe (II)/2-Ketoglutarate-Dependent Dioxygenase-Catalyzed C–H Hydroxylation of Amino Acids[J]. ACS Catalysis, 2022, 12(19): 11586-11596.

4.Yu Y, Nie Y, Chen S, et al. Characterization of the dynamic retronasal aroma perception and oral aroma release of Baijiu by progressive profiling and an intra-oral SPME combined with GC× GC-TOFMS method[J]. Food Chemistry, 2022: 134854.

5.Ma Y, Béno N, Tang K, et al. Assessing the contribution of odor-active compounds in icewine considering odor mixture-induced interactions through gas chromatography–olfactometry and Olfactoscan[J]. Food Chemistry, 2022, 388: 132991.

6.Lyu J, Fu J, Chen S, et al. Impact of tannins on intraoral aroma release and retronasal perception, including detection thresholds and temporal perception by taste, in model wines[J]. Food Chemistry, 2022, 375: 131890.

7.Liu Z, Zhang R, Zhang W, et al. Structure-based rational design of hydroxysteroid dehydrogenases for improving and diversifying steroid synthesis[J]. Critical Reviews in Biotechnology, 2022: 1-17.

8.Tan Y, Du H, Zhang H, et al. Geographically Associated Fungus-Bacterium Interactions Contribute to the Formation of Geography-Dependent Flavor during High-Complexity Spontaneous Fermentation[J]. Microbiology spectrum, 2022: e01844-22.

9.Ji X, Yu X, Wu Q, et al. Initial fungal diversity impacts flavor compounds formation in the spontaneous fermentation of Chinese liquor[J]. Food Research International, 2022, 155: 110995.

10.Zhang H, Tan Y, Wei J, et al. Fungal Interactions Strengthen the Diversity-Functioning Relationship of Solid-State Fermentation Systems[J]. Msystems, 2022, 7(4): e00401-22.

11.Wang H, Zhou W, Gao J, et al. Revealing the Characteristics of Glucose-and Lactate-Based Chain Elongation for Caproate Production by Caproicibacterium lactatifermentans through Transcriptomic, Bioenergetic, and Regulatory Analyses[J]. Msystems, 2022: e00534-22.

12.Zhu X, Chen S, Xu Y. Determination of non-glucosidic cyanogen in Chinese liquor-fermentation ingredients using QuEChERS sample preparation and spectrophotometric method[J]. Food Control, 2022: 109101.

13.Yang L, Fan W, Xu Y. Chameleon-like microbes promote microecological differentiation of Daqu[J]. Food Microbiology, 2023, 109: 104144.

14.Fang C, Zhou Q, Liu Q, et al. Crosstalk between gut microbiota and host lipid metabolism in a mouse model of alcoholic liver injury by chronic baijiu or ethanol feeding[J]. Food & Function, 2022, 13(2): 596-608.

15.Zhou F, Xu Y, Mu X, et al. A sustainable approach for synthesizing (R)-4-aminopentanoic acid from levulinic acid catalyzed by structure-guided tailored glutamate dehydrogenase[J]. Frontiers in bioengineering and biotechnology, 2021, 9.

16.Chen Y, Zhang R, Zhang W, et al. Alanine aminopeptidase from Bacillus licheniformis E7 expressed in Bacillus subtilis efficiently hydrolyzes soy protein to small peptides and free amino acids[J]. LWT, 2022: 113642.

17.Liang F, Ban S, Huang H, et al. Predicting the effect of climatic factors on diversity of flavor compounds in Daqu fermentation[J]. LWT, 2022, 169: 113984.

18.Gao J, Qin J, Ye F, et al. Constructing simplified microbial consortia to improve the key flavour compounds during strong aroma-type Baijiu fermentation[J]. International Journal of Food Microbiology, 2022, 369: 109594.

19.Lin L, Du R, Wang Y, et al. Regulation of auxotrophic lactobacilli growth by amino acid cross-feeding interaction[J]. International Journal of Food Microbiology, 2022: 109769.

20.Li M, Fan W, Xu Y. Comprehensive Identification of Short and Medium-Sized Peptides from Pixian Broad Bean Paste Protein Hydrolysates Using UPLC-Q–TOF–MS and UHPLC-Q Exactive HF-X[J]. Journal of Agricultural and Food Chemistry, 2022, 70(27): 8288-8299.

21.Hao M J, Wu D, Xu Y, et al. A Novel Endo-Polygalacturonase from Penicillium rolfsii with Prebiotics Production Potential: Cloning, Characterization and Application[J]. Foods, 2022, 11(21): 3469.

22.Fang C, Lu W, Liu Q, et al. Comparative study between the effects of aged and fresh Chinese baijiu on gut microbiota and host metabolism[J]. Food Bioscience, 2022, 49: 101859.

23.Li J, Mu X, Wu T, et al. High coenzyme affinity chimeric amine dehydrogenase based on domain engineering[J]. Bioresources and Bioprocessing, 2022, 9(1): 1-10.

24.Fan A, Wang Z, Qu H, et al. Semi-rational design of Proteus mirabilis L-amino acid deaminase for expanding its substrate specificity in alpha-keto acid synthesis from L-amino acids[J]. Catalysts, 2022, 12(2): 175.

25.Zhou F, Xu Y, Nie Y, et al. Substrate-Specific Engineering of Amino Acid Dehydrogenase Superfamily for Synthesis of a Variety of Chiral Amines and Amino Acids[J]. Catalysts, 2022, 12(4): 380.

26.Li L, Zhang R, Zhang W, et al. T211K substitution in Pseudomonas putida phenylserine aldolase improves catalytic efficiency towards l-threo-4-nitrophenylserine with reversed stereoselectivity[J]. Biochemical Engineering Journal, 2022, 187: 108638.

27.Shi X, Wu D, Xu Y, et al. Engineering the optimum pH of β-galactosidase from Aspergillus oryzae for efficient hydrolysis of lactose[J]. Journal of Dairy Science, 2022, 105(6): 4772-4782.

28.Wang H, Gu Y, Zhao D, et al. Caproicibacterium lactatifermentans sp. nov., isolated from pit clay used for the production of Chinese strong aroma-type liquor[J]. International Journal of Systematic and Evolutionary Microbiology, 2022, 72(1): 005206.

29.Proteiniphilum propionicum sp. nov., a novel member of the phylum Bacteroidetes isolated from pit clay used to produce Chinese liquor.(已接收）

30.Ruiming J, Xiaoqing M, Yan X. Bio-chemical Synthesis of Melanin Precursor-5, 6-Dihydroxyindole (DHI)[J]. CHEMICAL JOURNAL OF CHINESE UNIVERSITIES-CHINESE, 2022, 43(8).

• 2020年英文文章发表情况：

  
  

1. An, J.; Zhang, W.; Jing, X.; Nie, Y.; Xu, Y., Reconstitution of TCA cycle involving l-isoleucine dioxygenase for hydroxylation of l-isoleucine in Escherichia coli using CRISPR-Cas9. 3 Biotech 2020, 10.

2. Gong, L.; Ren, C.; Xu, Y., GlnR Negatively Regulates Glutamate-Dependent Acid Resistance in Lactobacillus brevis. Applied and environmental microbiology 2020, 86 (7).

3. Ji, M.; Du, H.; Xu, Y., Structural and metabolic performance of p-cresol producing microbiota in different carbon sources. Food Research International 2020, 132, 109049.

4. Ma, Y.; Tang, K.; Thomas-Danguin, T.; Xu, Y., Pleasantness of binary odor mixtures: rules and prediction. Chemical senses 2020.

5. Tang, K.; Tian, X.; Ma, Y.; Sun, Y.; Qi, X.; Miu, C.; Xu, Y.,Aroma characteristics of Cabernet Sauvignon wines from Loess Plateau in China by QDA®, Napping® and GC–O analysis. European Food Research and Technology 2020, 246.

6. Wang, B.; Wu, Q.; Xu, Y.; Sun, B., Synergistic Effect of Multi-Saccharifying Enzymes on Alcoholic Fermentation for Chinese Baijiu Production. Applied and environmental microbiology 2020.

7. Wang, L.; Fan, S.; Yan, Y.; Yang, L.; Chen, S.; Xu, Y., Characterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies. Journal of Agricultural and Food Chemistry 2020, 68 (6), 1666-1677.

8. Wang, X.; Jing, X.; Deng, Y.; Nie, Y.; Xu, F.; Xu, Y.; Zhao, Y.-L.; Hunt, J. F.; Montelione, G. T.; Szyperski, T., Evolutionary coupling saturation mutagenesis: Coevolution-guided identification of distant sites influencing Bacillus naganoensis pullulanase activity. FEBS Letters 2020, 594 (5), 799-812.

9. Xuan, K.; Yang, G.; Wu, Z.; Xu, Y.; Zhang, R., Efficient synthesis of (3R,5S)-6-chloro-2,4,6-trideoxyhexapyranose by using new 2-deoxy-d-ribose-5-phosphate aldolase from Streptococcus suis with moderate activity and aldehyde tolerance. Process Biochemistry 2020, 92, 113-119.

10. Yan, Y.; Chen, S.; Nie, Y.; Xu, Y.,Characterization of volatile sulfur compounds in soy sauce aroma type Baijiu and changes during fermentation by GC × GC-TOFMS, organoleptic impact evaluation, and multivariate data analysis. Food Research International 2020, 131, 109043.

11. Yang, N.; Wu, Q.; Xu, Y., Fe Nanoparticles Enhanced Surfactin Production in Bacillus amyloliquefaciens. ACS Omega 2020.

12. Zhang, D.-P.; Jing, X.-R.; Fan, A.-W.; Liu, H.; Nie, Y.; Xu, Y., Active Expression of Membrane-Bound L-Amino Acid Deaminase from Proteus mirabilis in Recombinant Escherichia coli by Fusion with Maltose-Binding Protein for Enhanced Catalytic Performance. Catalysts 2020, 10 (2), 215.

13. Zhang, H.; Zhang, L.; Yu, X.; Xu, Y., The Biosynthesis Mechanism Involving 2,3-Pentanedione and Aminoacetone Describes the Production of 2-Ethyl-3,5-dimethylpyrazine and 2-Ethyl-3,6-dimethylpyrazine by Bacillus subtilis. Journal of Agricultural and Food Chemistry 2020, 68 (11), 3558-3567.

14. Zhang, L.; Zhang, L.; Xu, Y., Effects of Tetragenococcus halophilus and Candida versatilis on the production of aroma-active and umami-taste compounds during soy sauce fermentation. Journal of the Science of Food and Agriculture 2020, n/a (n/a).

15. Zhang, Y.; Nie, Y.; Zhou, X.; Bi, J.; Xu, Y., Enhancement of pullulanase production from recombinant Bacillus subtilis by optimization of feeding strategy and fermentation conditions. AMB Express 2020, 10 (1), 11.

16. Zhu, S. Y.; Xu, Y.; Yu, X. W., Improved Homologous Expression of the Acidic Lipase from Aspergillus niger. Journal of microbiology and biotechnology 2020, 30 (2), 196-205.

17. Zu, H.; Zhang, H.; Fan, A.; Gu, J.; Nie, Y.; Luo, P.; Xu, Y., Highly efficient synthesis of (R)-1,3-butanediol via anti-Prelog reduction of 4-hydroxy-2-butanone with absolute stereoselectivity by a newly isolated Pichia kudriavzevii. Chinese Journal of Chemical Engineering 2020, 28: 2160-2166.

18. Zhou, Lixian.; Liu, Zhiyong.; Xu, Guanyu.; Li, Lihong.; Xuan, Kaiang.; Xu, Yan.; Zhang, Rongzhen., Expression of Melittin in Fusion with GST in Escherichia coli and its Purification as a Pure Peptide with Good Bacteriostatic Efficacy[J]. ACS omega, 2020, 5: 9251-9258.

19. WU Tao.; MU Xiaoqing.; NIE Yao.; XU Yan., Improving Catalytic Efficiency of Bacillus Cereus Amine Dehydrogenase for Acetophenone Reduction by Iterative Saturation Mutagenesis. 2020

20.Jin G , Uhl P , Zhu Y , et al. Modeling of industrial-scale anaerobic solid-state fermentation for Chinese liquor production[J]. Chemical Engineering Journal, 2020, 394:124942.

21.Yang L , Fan W , Xu Y . Metaproteomics insights into traditional fermented foods and beverages[J]. Comprehensive Reviews in Food Science and Food Safety. 2020, 19(2)

22.Wang S , Xiong W , Wang Y , et al. Temperature-Induced Annual Variation in Microbial Community Changes and Resulting Metabolome Shifts in a Controlled Fermentation System[J]. mSystems, 2020, 5(4).

23.Yingqi Ruan , et al. "A new maltogenic amylase from Bacillus licheniformis R-53 significantly improves bread quality and extends shelf life - ScienceDirect." Food Chemistry (2020).

24.Wang N , Chen S , Zhou Z . Age-dependent characterization of volatile organic compounds and age discrimination in Chinese rice wine using an untargeted GC/MS-based metabolomic approach[J]. Food Chemistry, 2020, 325:126900.

25.Yingxia He , et al. "Unraveling the chemosensory characteristics of strong-aroma type Baijiu from different regions using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry and descriptive sensory analysis." Food Chemistry 331(2020).

26.Li, Y., Zhang, R., & Xu, Y. (2021). Structure-based mechanisms: On the way to apply alcohol dehydrogenases/reductases to organic-aqueous systems. International journal of biological macromolecules, 168, 412-427. doi:10.1016/j.ijbiomac.2020.12.068

27.Rui Wang  , et al. "Enhancing the thermostability of Rhizopus chinensis lipase by rational design and MD simulations - ScienceDirect." International Journal of Biological Macromolecules 160(2020):1189-1200.

28.Shen T , Liu J , Wu Q , et al. Increasing 2-furfurylthiol content in Chinese sesame-flavored Baijiu via inoculating the producer of precursor l-cysteine in Baijiu fermentation[J]. Food Research International, 2020, 138:109757.

29. Hongxia Zhang , et al. "Effects of initial temperature on microbial community succession rate and volatile flavors during Baijiu fermentation process." Food Research International (2020).

30.Jing X R , Liu H , Nie Y , et al. 2-Ketoglutarate-Generated In Vitro Enzymatic Biosystem Facilitates Fe(II)/2-Ketoglutarate-Dependent Dioxygenase-Mediated C–H Bond Oxidation for (2s,3r,4s)-4-Hydroxyisoleucine Synthesis[J]. International Journal of Molecular Sciences, 21(15).

31.Rao J , Zhang R , Xu G , et al. Efficient production of (S)-1-phenyl-1,2-ethanediol using xylan as co-substrate by a coupled multi-enzyme Escherichia coli system[J]. Microbial Cell Factories, 2020, 19(1).

32.Zu H , Gu J , Zhang H , et al. Highly enantioselective synthesis of (R)-1,3-butanediol via deracemization of the corresponding racemate by a whole-cell stereoinverting cascade system[J]. Microbial Cell Factories, 2020, 19(1).

33.Hongxia Zhang , et al. "Effect of Pichia on shaping the fermentation microbial community of sauce-flavor Baijiu - ScienceDirect." International Journal of Food Microbiology336(2020).

34.Wei J , Du H , Zhang H , et al. Mannitol and erythritol reduce the ethanol yield during Chinese Baijiu production[J]. International Journal of Food Microbiology, 2021, 337:108933.

35.Lulu, W., Shanshan, F., Yan, Y., Liang, Y., Shuang, C., & Yan, X. (2020). Characterization of potent odorants causing a pickle-like off-odor in Moutai-aroma type Baijiu by comparative aroma extract dilution analysis, quantitative measurements, aroma addition, and omission studies. Journal of Agricultural and Food Chemistry, 68(6), 1666-1677. doi:10.1021/acs.jafc.9b07238

36.Deng, N., Du, H., & Xu, Y. (2020). Cooperative Response of Pichia kudriavzevii and Saccharomyces cerevisiae to Lactic Acid Stress in Baijiu Fermentation. Journal of Agricultural and Food Chemistry, 68(17), 4903-4911. doi:10.1021/acs.jafc.9b08052

37.Mengmeng Lu , et al. "Profiling prokaryotic community in pit mud of Chinese strong-aroma type liquor by using oligotrophic culturing." International Journal of Food Microbiology 337(2020).

38.Wang B , Wu Q , Xu Y , et al. Synergistic Effect of Multi-Saccharifying Enzymes on Alcoholic Fermentation for Chinese Baijiu Production[J]. Applied and Environmental Microbiology, 2020, 86(8).

39.Rubing D , Qun W , Yan X . Chinese Liquor Fermentation: Identification of Key Flavor-Producing Lactobacillus spp. by Quantitative Profiling with Indigenous Internal Standards[J]. Applied and environmental microbiology, 2020, 86(12).

40.Yan Y , Chen S , He Y , et al. Quantitation of pyrazines in Baijiu and during production process by a rapid and sensitive direct injection UPLC-MS/MS approach[J]. LWT- Food Science and Technology, 2020, 128:109371.

41.Gao, J., Liu, G., Li, A., Liang, C., Ren, C., & Xu, Y. (2021). Domination of pit mud microbes in the formation of diverse flavour compounds during Chinese strong aroma-type Baijiu fermentation. Lwt-Food Science and Technology, 137. doi:10.1016/j.lwt.2020.110442

42.Zong, G., Zhong, C., Fu, J., Zhang, Y., Zhang, P., Zhang, W., The carbapenem resistance gene blaOXA‑23 is disseminated by a conjugative plasmid containing the novel transposon Tn6681 in Acinetobacter johnsonii M19，Zhang, R. (2020). doi:10.21203/rs.3.rs-34789/v2

43.Bi J , Chen S , Zhao X , et al. Computation-aided engineering of starch-debranching pullulanase from Bacillus thermoleovorans for enhanced thermostability[J]. Applied Microbiology and Biotechnology, 2020, 104(41).

44.Wang L , Gao M , Liu Z , et al. Three Extraction Methods in Combination with GC×GC-TOFMS for the Detailed Investigation of Volatiles in Chinese Herbaceous Aroma-Type Baijiu[J]. Molecules, 2020, 25(19):4429.

45.Rui W , Shang W , Yan X , et al. Engineering of a thermo-alkali-stable lipase from Rhizopus chinensis by rational design of a buried disulfide bond and combinatorial mutagenesis[J]. Journal of Industrial Microbiology & Biotechnology: Official Journal of the Society for Industrial Microbiology and Biotechnology(12):12.

46.Wang, N., Zhou, Z. M., & Chen, S. (2020). Aging status characterization of Chinese rice wine based on key aging-marker profiles combined with principal components analysis and partial least-squares regression. European Food Research and Technology, 246(6), 1283-1296. doi:10.1007/s00217-020-03488-x

• 2019年英文文章发表情况：

1. Fang, C.; Du, H.; Jia, W.; Xu, Y., Compositional Differences and Similarities between Typical Chinese Baijiu and Western Liquor as Revealed by Mass Spectrometry-Based Metabolomics. Metabolites 2018, 9 (1).

2. LIANG Chen, N. Y., XU Yan, Highly Stereoselective Reduction of Bulky Carbonyl Compounds by Carbonyl Reductase Variant. Chemical Journal of Chinese Universities 2018, 39 (11), 2438-2444.

3. Liu, H.; Zhang, R.; Li, L.; Zhou, L.; Xu, Y., The high expression of Aspergillus pseudoglaucus protease in Escherichia coli for hydrolysis of soy protein and milk protein. Preparative biochemistry & biotechnology 2018, 48 (8), 725-733.

4. Mo, H. M.; Xu, Y.; Yu, X. W., Improved Soluble Expression and Catalytic Activity of a Thermostable Esterase Using a High-Throughput Screening System Based on a Split-GFP Assembly. Journal of agricultural and food chemistry 2018, 66 (48), 12756-12764.

5. Wang, X.; Nie, Y.; Xu, Y., Improvement of the Activity and Stability of Starch-Debranching Pullulanase from Bacillus naganoensis via Tailoring of the Active Sites Lining the Catalytic Pocket. Journal of agricultural and food chemistry 2018, 66 (50), 13236-13242.

6. YANG Yihan, W. D., ZHANG Zhang, XU Yan, Activation of Esterification Activity of Rhizopus Chinensis Lipase in Organic Media by Surfactant. Chemical Journal of Chinese Universities 2018, 39 (9), 1948-1953.

7. An, J.; Nie, Y.; Xu, Y., Structural insights into alcohol dehydrogenases catalyzing asymmetric reductions. Critical reviews in biotechnology 2019, 39, 366-379.

8. Chen, S.; Wang, C.; Qian, M.; Li, Z.; Xu, Y., Characterization of the Key Aroma Compounds in Aged Chinese Rice Wine by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies. Journal of agricultural and food chemistry 2019, 67 (17), 4876-4884.

9. Du, H.; Wang, X.; Zhang, Y.; Xu, Y., Exploring the impacts of raw materials and environments on the microbiota in Chinese Daqu starter. International journal of food microbiology 2019, 297, 32-40.

10. Fang, C.; Du, H.; Zheng, X.; Zhao, A.; Jia, W.; Xu, Y., Solid-state fermented Chinese alcoholic beverage (baijiu) and ethanol resulted in distinct metabolic and microbiome responses. FASEB journal: official publication of the Federation of American Societies for Experimental Biology 2019, 33 (6), 7274-7288.

11. Gong, L.; Ren, C.; Xu, Y., Deciphering the crucial roles of transcriptional regulator GadR on gamma-aminobutyric acid production and acid resistance in Lactobacillus brevis. Microbial cell factories 2019, 18 (1), 108.

12. Jiang, J.; Liu, Y.; Li, H.; Yang, Q.; Wu, Q.; Chen, S.; Tang, J.; Xu, Y., Modeling and Regulation of Higher Alcohol Production through the Combined Effects of the C/N Ratio and Microbial Interaction. Journal of agricultural and food chemistry 2019, 67 (38), 10694-10701.

13. Jin, G.; Zhu, Y.; Rinzema, A.; Wijffels, R. H.; Ge, X.; Xu, Y., Water dynamics during solid-state fermentation by Aspergillus oryzae YH6. Bioresource technology 2019, 277, 68-76.

14. Jin, L.; Li, L.; Zhou, L.; Zhang, R.; Xu, Y.; Li, J., Improving Expression of Bovine Lactoferrin N-Lobe by Promoter Optimization and Codon Engineering in Bacillus subtilis and Its Antibacterial Activity. Journal of agricultural and food chemistry 2019, 67 (35), 9749-9756.

15. Jin, W.; Xu, Y.; Yu, X. W., Preparation of lipase cross-linked enzyme aggregates in octyl-modified mesocellular foams. International journal of biological macromolecules 2019, 130, 342-347.

16. Jin, W.; Xu, Y.; Yu, X. W., Formation lipase cross-linked enzyme aggregates on octyl-modified mesocellular foams with oxidized sodium alginate. Colloids and surfaces. B, Biointerfaces 2019, 184, 110501.

17. Jin, W.-B.; Xu, Y.; Yu, X.-W., Improved catalytic performance of lipase under non-aqueous conditions by entrapment into alkyl-functionalized mesoporous silica. New Journal of Chemistry 2019, 43 (1).

18. Jing, X.; Wang, X.; Zhang, W.; An, J.; Luo, P.; Nie, Y.; Xu, Y., Highly Regioselective and Stereoselective Hydroxylation of Free Amino Acids by a 2-Oxoglutarate-Dependent Dioxygenase from Kutzneria albida. ACS omega 2019, 4 (5), 8350-8358.

19. Liu, B.; Qu, G.; Li, J.-K.; Fan, W.; Ma, J.-A.; Xu, Y.; Nie, Y.; Sun, Z., Conformational Dynamics-Guided Loop Engineering of an Alcohol Dehydrogenase: Capture, Turnover and Enantioselective Transformation of Difficult-to-Reduce Ketones. Advanced Synthesis & Catalysis 2019, 361 (13), 3182-3190.

20. Liu, C.; Feng, S.; Wu, Q.; Huang, H.; Chen, Z.; Li, S.; Xu, Y., Raw Material Regulates Flavor Formation via Driving Microbiota in Chinese Liquor Fermentation. Frontiers in microbiology 2019, 10, 1520.

21. Lyu, J.; Ma, Y.; Xu, Y.; Nie, Y.; Tang, K., Characterization of the Key Aroma Compounds in Marselan Wine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests. Molecules (Basel, Switzerland) 2019, 24 (16).

22. Sun, W. H.; Wang, Y. Z.; Xu, Y.; Yu, X. W., Genome-wide analysis of long non-coding RNAs in Pichia pastoris during stress by RNA sequencing. Genomics 2019, 111 (3), 398-406.

23. Tang, K.; Hu, J.; Fan, W.; Xu, Y.; Li, J.-M., Chemometric analysis of Chinese red wines using stir bar sorptive extraction combined with GC–MS analysis. European Food Research and Technology 2019.

24. Tang, K.; Xi, Y. R.; Ma, Y.; Zhang, H. N.; Xu, Y., Chemical and Sensory Characterization of Cabernet Sauvignon Wines from the Chinese Loess Plateau Region. Molecules (Basel, Switzerland) 2019, 24 (6).

25. Wang, N.; Chen, S.; Zhou, Z., Characterization of volatile organic compounds as potential aging markers in Chinese rice wine using multivariable statistics. Journal of the science of food and agriculture 2019, 99 (14), 6444-6454.

26. Wang, S.; Wu, Q.; Nie, Y.; Wu, J.; Xu, Y., Construction of Synthetic Microbiota for Reproducible Flavor Compound Metabolism in Chinese Light-Aroma-Type Liquor Produced by Solid-State Fermentation. Appl Environ Microbiol 2019, 85 (10).

27. Wang, X.; Chen, Y.; Nie, Y.; Xu, Y., Improvement of extracellular secretion efficiency of Bacillus naganoensis pullulanase from recombinant Escherichia coli: Peptide fusion and cell wall modification. Protein expression and purification 2019, 155, 72-77.

28. Wang, X.; Nie, Y.; Xu, Y., Industrially produced pullulanases with thermostability: Discovery, engineering, and heterologous expression. Bioresource technology 2019, 278, 360-371.

29. Wang, Y.; Chen, S.; Zhao, X.; Zhang, Y.; Wang, X.; Nie, Y.; Xu, Y., Enhancement of the production of Bacillus naganoensis pullulanase in recombinant Bacillus subtilis by integrative expression. Protein expression and purification 2019, 159, 42-48.

30. Wei, D.; Fan, W.; Xu, Y., In Vitro Production and Identification of Angiotensin Converting Enzyme (ACE) Inhibitory Peptides Derived from Distilled Spent Grain Prolamin Isolate. Foods (Basel, Switzerland) 2019, 8 (9).

31. Wu, Q.; Zhi, Y.; Xu, Y., Systematically engineering the biosynthesis of a green biosurfactant surfactin by Bacillus subtilis 168. Metabolic engineering 2019, 52, 87-97.

32. Yang, S.; Fan, W.; Xu, Y., Melanoidins from Chinese Distilled Spent Grain: Content, Preliminary Structure, Antioxidant, and ACE-Inhibitory Activities In Vitro. Foods (Basel, Switzerland) 2019, 8 (10).

33. Zhang, D.; Jing, X.; Zhang, W.; Nie, Y.; Xu, Y., Highly selective synthesis of d -amino acids from readily available l -amino acids by a one-pot biocatalytic stereoinversion cascade. RSC Advances 2019, 9, 29927-29935.

34. Zhang, L.; Cao, Y.; Tong, J.; Xu, Y., An alkylpyrazine synthetic mechanism involving l-threonine-3-dehydrogenase describes the production of 2,5-dimethylpyrazine and 2,3,5-trimethylpyrazine by Bacillus subtilis. Applied and Environmental Microbiology 2019, 85 (24), e01807-19.

35. Zhang, M.; Yu, X. W.; Xu, Y.; Guo, R. T.; Swapna, G. V. T.; Szyperski, T.; Hunt, J. F.; Montelione, G. T., Structural Basis by Which the N-Terminal Polypeptide Segment of Rhizopus chinensis Lipase Regulates Its Substrate Binding Affinity. Biochemistry 2019, 58 (38), 3943-3954.

36. Zhang, X.; Wang, C.; Wang, L.; Chen, S.; Xu, Y., Optimization and validation of a head space solid-phase microextraction-arrow gas chromatography-mass spectrometry method using central composite design for determination of aroma compounds in Chinese liquor (Baijiu). Journal of chromatography. A 2019, 460584.

37. Zhang, X. F.; Ai, Y. H.; Xu, Y.; Yu, X. W., High-level expression of Aspergillus niger lipase in Pichia pastoris: Characterization and gastric digestion in vitro. Food chemistry 2019, 274, 305-313.

38. Zhang, Z.; Wang, D.; Xu, Y., Soluble expression of mature Rhizopus chinensis lipase in Escherichia coli and enhancement of its ester synthesis activity. Protein expression and purification 2019, 163, 105443.

39. ZHANG Zhang, W. D., WANG Xiaolei,XU Yan, Regulation of Ester Synthesis Activity of Rhizopus chinensis Lipase. Chemical Journal of Chinese Universities 2019, 40 (4), 747-754.

40. Zhao, T.; Chen, S.; Li, H.; Xu, Y., Determination of Linoleic Acid Oxylipins in Chinese Baijiu Using Ultra-Performance Liquid Chromatography with Quadruple-Time-of-Flight Mass Spectrometry (UPLC-QTOF-MS) and Nuclear Magnetic Resonance (NMR). Analytical Letters 2019, 1-15.

41. Zhao, T.; Ni, D.; Hu, G.; Wang, L.; Chen, S.; Xu, Y., 6-(2-Formyl-5-methyl-1H-pyrrol-1-yl)hexanoic Acid as a Novel Retronasal Burnt Aroma Compound in Soy Sauce Aroma-Type Chinese Baijiu. Journal of agricultural and food chemistry 2019, 67 (28), 7916-7925.

42. Feng, X. M., XQ; Nie, Y; Xu, Y, Synthesis of alpha-Ketoisocaproate Through Substrate Coupling Reaction Catalyzed by Leucine Dehydrogenase. CHEMICAL JOURNAL OF CHINESE UNIVERSITIES-CHINESE 2019, 40 (4), 698-704.

43. Zhang, W. N., Y; Jing, X; Xu, Y, Synthesis of 4⁃Hydroxyisoleucine Catalyzed by Recombinant Escherichia coli Expressing Fe( II) / 2⁃Ketoglutarate⁃ dependent Dioxygenase. CHEMICAL JOURNAL OF CHINESE UNIVERSITIES-CHINESE 2019, 40 (06), 1172-1177.

• 2018年英文文章发表情况：

  1. Nie, Y.; Wang, S.; Xu, Y.; Luo, S.; Zhao, Y.-L.; Xiao, R.; Montelione, G. T.; Hunt, J. F.; Szyperski, T., Enzyme Engineering Based on X-ray Structures and Kinetic Profiling of Substrate Libraries: Alcohol Dehydrogenases for Stereospecific Synthesis of a Broad Range of Chiral Alcohols. ACS Catalysis 2018, 8 (6), 5145-5152

  2. Zhang, R.; Jiang, J.; Zhou, J.; Xu, Y.; Xiao, R.; Xia, X.; Rao, Z., Biofunctionalized “Kiwifruit-Assembly” of Oxidoreductases in Mesoporous ZnO/Carbon Nanoparticles for Efficient Asymmetric Catalysis. Advanced Materials 2018, 30 (11), 1705443

  3. Du, H.; Song, ZW; Xu, Y.,Ethyl Carbamate Formation Regulated by Lactic Acid Bacteria and Nonconventional Yeasts in Solid-State Fermentation of Chinese Moutai-Flavor Liquor. Journal of Agricultural and Food Chemistry 2018 66(1): 387-392

  4. Huang, L.; Ma, Y.; Tian, X.; Li, J. M.; Li, L. X.; Tang, K.; Xu, Y., Chemosensory characteristics of regional Vidal icewines from China and Canada. Food Chemistry 2018, 261, 66-74

  5. Sun, W. H.; Wang, Y. Z.; Xu, Y.; Yu, X. W., Genome-wide analysis of long non-coding RNAs in Pichia pastoris during stress by RNA sequencing. Genomics 2018

  6. Cui, K.; Wu, Q.; Xu, Y.,Biodegradation of Ethyl Carbamate and Urea with Lysinibacillus sphaericus MT33 in Chinese Liquor Fermentation. J Agric Food Chem 2018, 66 (6), 1583-1590

  7. Deng, Y.; Nie, Y.; Zhang, Y.; Wang, Y.; Xu, Y., Improved inducible expression of Bacillus naganoensis pullulanase from recombinant Bacillus subtilis by enhancer regulation. Protein expression and purification 2018, 148, 9-15

  8. Mo, H.-M.; Xu, Y.; Yu, X.-W.,Improved Soluble Expression and Catalytic Activity of a Thermostable Esterase Using a High-Throughput Screening System Based on a Split-GFP Assembly. Journal of Agricultural and Food Chemistry 2018, 66 (48), 12756-12764

  9. Zhao, T.; Chen, S.; Li, H.; Xu, Y.,Identification of 2-Hydroxymethyl-3,6-diethyl-5-methylpyrazine as a Key Retronasal Burnt Flavor Compound in Soy Sauce Aroma Type Baijiu Using Sensory-Guided Isolation Assisted by Multivariate Data Analysis. Journal of Agricultural and Food Chemistry 2018, 66 (40), 10496-10505

  10. Wang, B.; Wu, Q.; Xu, Y.; Sun, B., Specific Volumetric Weight-Driven Shift in Microbiota Compositions With Saccharifying Activity Change in Starter for Chinese Baijiu Fermentation. Frontiers in Microbiology 2018, 9 (2349)

  11. Wang, X.; Nie, Y.; Xu, Y., Improvement of the Activity and Stability of Starch-Debranching Pullulanase from Bacillus naganoensis via Tailoring of the Active Sites Lining the Catalytic Pocket. Journal of Agricultural and Food Chemistry 2018, 66 (50), 13236-13242

  12. Liang, C.; Nie, Yao.; Xu, Y., Highly Stereoselective Reduction of Bulky Carbonyl Compounds by Carbonyl Reductase Variant 2018, Vol. 39 (11), 2438-2444

  13. Chen, S.;Xu, Y.;Qian MC., Comparison of the aromatic profile of traditional and modern types of Huang Jiu (Chinese rice wine) by aroma extract dilution analysis and chemical analysis.Flavour Fragr J. 2018, 33, 263–271

  14. Yang, Yihan.; Wang, D.; Zhang, Z.; Xu, Y., Activation of Esterification Activity of Rhizopus Chinensis Lipase in Organic Media by Surfactant. Chemical Journal of Chinese Universities, 2018, 39(9): 1948-1953

  15. Wang, XS; Du, H; Zhang, Y; Xu, Y. Environmental Microbiota Drives Microbial Succession and Metabolic Profiles during Chinese Liquor Fermentation. Appl. Environ. Microbiol. 2018 84(4): e02369-17

• 2017年英文文章发表情况：

  1. Y. Ma, K. Tang, Y. Xu, J.M. Li.Characterization of the Key Aroma Compounds in Chinese Vidal Icewine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests. Journal of Agricultural and Food Chemistry. 2017, 65: 394-401

  2. S Sha, S Chen, M Qian, Y Xu. Characterization of the typical potent odorants in Chinese roasted sesame-like flavor type liquor by headspace solid phase microextraction-aroma extract dilution analysis, with special emphasis on sulfur-containing odorants. Journal of Agricultural and Food Chemistry 2017, 65 (1): 123-131

  3. K. Tang, T. Liu, Y. Han, Y. Xu, J.M. L. The Importance of Monomeric Anthocyanins in the Definition of Wine Colour Properties. South African Journal of Enology and Viticulture. 2017 38(1): 1-10

  4. GY Jin, Y Zhu, Y Xu, Mystery behind Chinese Liquor Fermentation, Trends in Food Science and Technology, 2017, 63:18-28

  5. Wang P, Wu Q, Jiang XJ, Tang JL, Wang ZQ, Xu Y. Bacillus licheniformis affects the microbial community and metabolic profile in the spontaneous fermentation of Daqu starter for Chinese liquor making. International Journal of Food Microbiology 2017, 250: 59-67

  6. KP Li, RZ Zhang, Y Xu, ZM Wu, J Li, XT Zhou, JW Jiang, HY Liu, R Xiao. Sortase A-mediated crosslinked short-chain dehydrogenases/reductases as novel biocatalysts with improved thermostability and catalytic efficiency Scientific Reports 2017, 7: 3081

  7. Y Zhi, Q Wu, Y Xu. Production of surfactin from waste distillers' grains by co-culture fermentation of two Bacillus amyloliquefaciens strains. Bioresource Technology 2017, 235: 96-103

  8. Y Zhi, Q Wu, Y Xu. Genome and transcriptome analysis of surfactin biosynthesis in Bacillus amyloliquefaciens MT45. Scientific Reports. 2017. 7:40976.

  9. XD Wang, XW Yu, Y Xu. Effects of UPR and ERAD pathway on the prolyl endopeptidase production in Pichia pastoris by controlling of nitrogen source. Journal of Industrial Microbiology and Biotechnology, 2017, 44(7): 1053-1063

  10. YY Guo, XW Yu, Y Xu. Cloning, expression and characterization of two thermostable esterases from Aquifex aeolicus VF5. Journal of molecular catalysis B：Enzymatic. 2017. 133: 220-229

  11. Taiqiang Sun, Bin Li, Yao Nie, Dong Wang and Yan Xu. Enhancement of asymmetric bioreduction of N,N‑dimethyl‑3‑keto‑3‑(2‑thienyl)‑1‑propanamine to corresponding (S)‑enantiomer by fusion of carbonyl reductase and glucose dehydrogenase. Bioresources and Bioprocessing 2017, DOI 10.1186/s40643-017-0151-y1

  12. Zhe-wei Song, Hai Du, Yan Zhang and Yan Xu. Unravelling core functional microbiota in traditional solid-state fermentation by high-throughput amplicons and metatranscriptomics sequencing. Frontiers in Microbiology  2017. 8:1294

  13. XW Yu, MY, CH Jiang, XF Zhang, Y Xu. N-Glycosylation engineering to improve the constitutive expression of Rhizopus oryzae lipase in Komagataella phaffii. Journal of Agricultural and Food Chemistry 2017. 65: 6009-6015

  14. S Chen，S Sha，Michael Qian，Y Xu. Characterization of Volatile Sulfur Compounds in Moutai Liquors by Headspace Solid-Phase Microextraction Gas Chromatography-Pulsed. Journal of Food Science 2017. 82, 2816-2822

  15. Qun Wu, Kaixiang Cui, Jianchun Lin, Yang Zhu, Yan Xu. Urea production by yeasts other than Saccharomyces in food fermentation. FEMS Yeast Research. 2017. 17(7):fox072

  16. Jun Liu, Qun Wu, Peng Wang, Jianchun Lin, Ling Huang, Yan Xu. Synergistic effect in core microbiota associated with sulfur metabolism in spontaneous Chinese liquor fermentatio. Appl. Environ. Microbiol. 2017, 83:e01475-17

  17. Yan Zhi, Qun Wu, Rubing Du and Yan Xu. Zygosaccharomyces bailii Is a Potential Producer of Various Flavor Compounds in Chinese Maotai-Flavor Liquor Fermentation. Frontiers in Microbiology 2017,8:2609

  18. Qun Wu,Jianchun Lin, Kaixiang Cui,Rubin Du,Yang Zhu,and Yan Xu. Effect of Microbial Interaction on Urea Metabolism in Chinese Liquor Fermentation. J. Agric. Food Chem.  2017, 65, 11133−11139

  19. Xiao-Wei Yu, Wei-Hong Sun, Ying-Zheng Wang, Yan Xu. Identification of novel factors enhancing recombinant protein production in multi-copy Komagataella phaffii based on transcriptomic analysis of overexpression effects. Scientific Reports 2017, 7: 16249

  20. Song, Z.; Du, H.; Zhang, Y.; Xu, Y., Unraveling Core Functional Microbiota in Traditional Solid-State Fermentation by High-Throughput Amplicons and Metatranscriptomics.  Frontiers in Microbiology.  2017. 8(1294).

  
  

  2016年英文文章发表情况：

  1. Zhu WY, Ren C, Nie Y, et al. Quantification of ochratoxin A in Chinese liquors by a new solid-phase extraction clean-up combined with HPLC-FLD method[J]. Food Control 2016;64:37.

  2. Zhu MX, Fan WL, Xu Y, et al. 1,1-Diethoxymethane and methanethiol as age markers in Chinese roasted-sesame-like aroma and flavour type liquor[J]. European Food Research and Technology 2016;242:1985.

  3. Zhi Y, Wu Q, Du H, et al. Biocontrol of geosmin-producing Streptomyces spp. by two Bacillus strains from Chinese liquor[J]. International Journal of Food Microbiology 2016;231:1.

  4. Zhang RZ, Wang L, Xu Y, et al. In situ expression of (R)-carbonyl reductase rebalancing an asymmetric pathway improves stereoconversion efficiency of racemic mixture to (S)-phenyl-1,2-ethanediol in Candida parapsilosis CCTCC M203011[J]. Microbial Cell Factories 2016;15.

  5. Yu X-W, Xu Y, Xiao R. Lipases from the genus Rhizopus: Characteristics, expression, protein engineering and application[J]. Progress in Lipid Research 2016;64:57.

  6. Wu Q, Kong Y, Xu Y. Flavor Profile of Chinese Liquor Is Altered by Interactions of Intrinsic and Extrinsic Microbes[J]. Applied and Environmental Microbiology 2016;82:422.

  7. Song W, Nie Y, Mu XQ, et al. Enhancement of extracellular expression of Bacillus naganoensis pullulanase from recombinant Bacillus subtilis: Effects of promoter and host[J]. Protein Expression and Purification 2016;124:23.

  8. Ren C, Wen ZQ, Xu Y, et al. Clostridia: a flexible microbial platform for the production of alcohols[J]. Current Opinion in Chemical Biology 2016;35:65.

  9. Li YH, Zhang RZ, Xu Y, et al. Efficient bioreduction of 2-hydroxyacetophenone to (S)-1-phenyl-1, 2-ethanediol through homologous expression of (S)-carbonyl reductase II in Candida parapsilosis CCTCC M203011[J]. Process Biochemistry 2016;51:1175.

  10. Li NQ, Chou H, Xu Y. Improved cadaverine production from mutant Klebsiella oxytoca lysine decarboxylase[J]. Engineering in Life Sciences 2016;16:299.

  11. Li M, Nie Y, Mu XQ, et al. Highly selective anti-Prelog synthesis of optically active aryl alcohols by recombinant Escherichia coli expressing stereospecific alcohol dehydrogenase[J]. Preparative Biochemistry & Biotechnology 2016;46:429.

  12. Li B, Nie Y, Mu XQ, et al. De novo construction of multi-enzyme system for one-pot deracemization of (R,S)-1-phenyl-1,2-ethanediol by stereoinversion of (S)-enantiomer to the corresponding counterpart[J]. Journal of Molecular Catalysis B-Enzymatic 2016;129:21.

  13. Jiang T, Kang C, Yu XW, et al. High-level expression of prolyl endopeptidase in Pichia pastoris using PLA(2) as a fusion partner[J]. Journal of Molecular Catalysis B-Enzymatic 2016;125:81.

  14. Hu XL, Du H, Ren C, et al. Illuminating Anaerobic Microbial Community and Cooccurrence Patterns across a Quality Gradient in Chinese Liquor Fermentation Pit Muds[J]. Applied and Environmental Microbiology 2016;82:2506.

  15. Chen JX, Xu Y. Analyzing the Characteristics of Roasting Process for Chinese Rice Wine by Fluidized Bed Using Superheated Steam[J]. Food Science and Technology Research 2016;22:159.

  
  

  2015年英文文章发表情况：

  1. Hu, X.L.; Du, H.; Xu, Y., Identification and quantification of the caproic acid-producing bacterium Clostridium kluyveri in the fermentation of pit mud used for Chinese strong-aroma type liquor production. Int. J. Food Microbiol. 2015, 214, 116-22.

  2. Meng, X.; Wu, Q.; Wang, L.; Wang, D.; Chen, L.; Xu, Y., Improving flavor metabolism of Saccharomyces cerevisiae by mixed culture with Bacillus licheniformis for Chinese Maotai-flavor liquor making. J Ind Microbiol Biotechnol 2015, 42, 1601-8.

  3. Zhou, X.; Zhang, R.; Xu, Y.; Liang, H.; Jiang, J.; Xiao, R., Coupled (R)-carbonyl reductase and glucose dehydrogenase catalyzes (R)-1-phenyl-1, 2-ethanediol biosynthesis with excellent stereochemical selectivity. Process Biochemistry 2015, 50, 1807-1813.

  4. Zhao, Y.; Xu, Y.; Jiang, C., Efficient biosynthesis of γ-decalactone in ionic liquids by immobilized whole cells of Yarrowia lipolytica G3-3.21 on attapulgite. Bioprocess and biosystems engineering 2015, 38, 2045-2052.

  5. Du, H.; Lu, H.; Xu, Y., Influence of Geosmin-Producing Streptomyces on the Growth and Volatile Metabolites of Yeasts during Chinese Liquor Fermentation. Journal of Agricultural and Food Chemistry 2015, 63 (1), 290-296;

  6. Fan, H.; Fan, W.; Xu,Y., Characterization of Key Odorants in Chinese Chixiang Aroma-Type Liquor by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies. Journal of Agricultural and Food Chemistry 2015, 63 (14), 3660-3668;

  7. Ge, X.Y.; Xu, Y.; Chen, X.; Zhang, L.-Y., Regulation of Metabolic Flux in Lactobacillus casei for Lactic Acid Production by Overexpressed ldhL Gene with Two-Stage Oxygen Supply Strategy. Journal of Microbiology and Biotechnology 2015, 25 (1), 81-88;

  8. Kang, C.; Yu, X.-W.; Xu, Y., Cloning and expression of a novel prolyl endopeptidase from Aspergillus oryzae and its application in beer stabilization. J Ind Microbiol Biotechnol 2015, 42 (2), 263-272;

  9. Liu, A.; Yu, X.-W.;Sha, C.; Xu, Y., Streptomyces violaceoruber Phospholipase A2: Expression in Pichia pastoris, Properties, and Application in Oil Degumming. Applied Biochemistry and Biotechnology 2015, 175 (6), 3195-3206;

  10. Mu, G. C.; Nie, Y.;Mu, X. Q.; Xu, Y.; Xiao, R., Single Amino Acid Substitution in the Pullulanase of Klebsiella variicola for Enhancing Thermostability and Catalytic Efficiency. Applied biochemistry and biotechnology 2015, 176 (6), 1736-45;

  11. Tang, K.; Ma, L.;Han, Y.H.; Nie, Y.; Li, J.M.; Xu, Y., Comparison and Chemometric Analysis of the Phenolic Compounds and Organic Acids Composition of Chinese Wines. Journal of Food Science 2015, 80 (1), 20-28;

  12. Wu, Q.; Chen, B.; Xu,Y., Regulating yeast flavor metabolism by controlling saccharification reaction rate in simultaneous saccharification and fermentation of Chinese Maotai-flavor liquor. Int. J. Food Microbiol. 2015, 200, 39-46;

  13. Wu, Q.; Zhang, R.; Peng,S.; Xu, Y., Transcriptional Characteristics Associated with Lichenysin Biosynthesis in Bacillus licheniformis from Chinese Maotai-Flavor Liquor Making. Journal of Agricultural and Food Chemistry 2015, 63 (3), 888-893;

  14. Wu, Q.; Zhu, W.; Wang, W.; Xu, Y., Effect of yeast species on the terpenoids profile of Chinese light-style liquor. Food Chemistry 2015, 168, 390-395;

  15. Yang, M.; Yu, X.W.; Zheng, H.; Sha, C.; Zhao, C.; Qian, M.; Xu, Y., Role of N-linked glycosylation in the secretion and enzymatic properties of Rhizopus chinensis lipase expressed in Pichia pastoris. Microbial Cell Factories 2015 , 14 (1) :1-14